Cheater Have you added them as edible flowers before?? I have not so this will be a first time foray for me, just never thought of it and they have been growing in this spot in my yard for longer than the 36 years I've been here. Was doing some weed whipping around the air conditioner yesterday and I looked at them and said to myself "Self, they look just like squash blossoms, we should try them on some pizza" the Lily's probably screamed "Nooooooooooo"

jon

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

You already know I'll be topping the pies with Aleppo chilies The Lily blossoms I was thinking of quartering and putting them on 1/2 way through the burn, maybe a couple bloomed ones on top fresh for serving presentation. 2 of my sisters are coming up to discuss my ma's 80th surprise birthday bash so we don't eff it up. I will be doing smoked pulled pork and pizzas off the BS!!

jon

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

I already tried a couple raw right off the plant, they have a fresh, veggie kind of taste, not bad at all.

You already know I'll be topping the pies with Aleppo chilies The Lily blossoms I was thinking of quartering and putting them on 1/2 way through the burn, maybe a couple bloomed ones on top fresh for serving presentation. 2 of my sisters are coming up to discuss my ma's 80th surprise birthday bash so we don't eff it up. I will be doing smoked pulled pork and pizzas off the BS!!

So these were all off the BS but I feel they rate to be on here and since I started the 'Secret Ingredient' here I would finish it too. I really liked the Lily Blossoms on the pie. I very much liked the mild bitterness that was okay'd about 50/50 from the guests. AS USUAL, made 4 skins which is way more than I need for the expected 2 guests and ended up with 9 out of the blue like a Johnsonville Brat commercial??? MOST of the negative was due to the hesitance of eating flowers? Other more adventuress eaters liked it plenty noting the mild bitterness was not unlike arugula or chard with a little extra something. I made the Margherita w/Lily Blossoms, Prosciutto w/green olives and gr onions, a capicola w/gr onions BIG FAILURE as it stuck to the peel in and out and had to flip the stone, what an eff'n mess and the last one was "Eaters Choice" green olives, green onions, basil and cheese. All pies had fresh torn basil, homemade mozz and provalove and fresh grated parm, ANDDDDD of course Aleppo chili flakes that even the NON spicy fans liked. All and all, good pie night!!! I got all the pictures I could with the extra people that showed up unannounced as usual so sorry for the crappy pics.............

jon

ps.....yes, I would use the Tiger Lily's again and REALLY want to try squash blossoms now too!!!!

Those pies all look frekin' AWESOME John. That pie with the lily blossoms is way cool. Totally exotic and original. You should send it to My Pie Monday at Slice too. I don't think they have ever seen anything like it. I know I haven't.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

I just want to chime in to say the same thing everyone else is saying: Beautiful! I like them all. The big fail looks like a big success to me; you must have put it back together pretty well. The "Eater's Choice" is really stunning. Way to go. Your guests must have been very happy!

Thank you all, I still feel like I haven't quite cracked the code yet, but maybe that's the way it's supposed to feel, never good enough. Like at work I tell new grads all the time NEVER, EVER feel like you got a handle on things, that's when you start making the mistakes you miss!! The BIG FAILURE was not pictured. It hit the cutting board looking like someone stepped on a taco or something I'll have to look at that slice thing too. And yes, everyone left pretty plump and happy except my buddy Mark, his favorite is cracker crust and he's been raggin' me to try one on the BS or get them back in the house , so I'll have to try out some hi gluten flour at lower temps and see how the BS flies with it.

jon

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain